Results 71 to 80 of about 55,502 (304)

Evaluation of changes in microbial populations on beef carcasses resulting from steam pasteurization [PDF]

, 1998
The steam pasteurization process (SPS 400) developed by Frigoscandia Food Process Systems (Bellevue, WA) was effective in reducing bacterial populations in both laboratory and commercial settings. The objective of steam pasteurization and other meat
Brown, T.L., Kastner, Curtis L., Kropf, Donald H., Nutsch, Abbey L., Peters, P.E., Phebus, Randall K.   +5 more
core   +2 more sources

Development of an Innovative and Functional Yerba Mate—Lychee Beverage: Sensory and Physicochemical Characteristics

Food Safety and Health, EarlyView.
A mixed beverage of yerba mate and lychee was developed and optimized. The 70:30 lychee‐to‐mate formulation provided the best balance of antioxidant activity and consumer acceptance, highlighting its potential as a functional beverage. ABSTRACT The development of functional beverages that combine bioactive compounds with sensory appeal is of growing ...
Marcela Moreira Terhaag, Leonel Vinícius Constantino, Lycio Shinji Watanabe, Tiago Bervelieri Madeira, Suzana Lucy Nixdorf, Marta de Toledo Benassi, Fábio Yamashita, Sandra Helena Prudencio   +7 more
wiley   +1 more source

Pasteurization as a tool to control the bio-burden in solid herbal dosage forms: A pilot study of formulating Ashoka tablets with an industrial perspective

Journal of Advanced Pharmaceutical Technology & Research, 2014
Irradiation and use of preservatives are routine procedures to control bio-burden in solid herbal dosage forms. Use of steam or pasteurization is even though reported in the literature, not many studies are available with respect to its application in ...
Hulikal Basavarajaiah Pushpalatha, Kumar Pramod, Ramachandran Sundaram, Ramakrishnan Shyam   +3 more
doaj   +1 more source

Spatial Analysis of Agricultural Waste and By‐Products to Tackle the Water–Energy Nexus in Rural Mozambique

Global Challenges, EarlyView.
This study presents a geographic information system‐based, participatory methodology to identify high‐potential zones for agricultural waste valorization in rural Mozambique. By integrating spatial data with local knowledge, it reveals opportunities for bioenergy production and sustainable water use. The findings support circular development strategies,
Giuseppe Mancuso, Valentina Morini, Gonzalo A. Martinez, Attilio Toscano, Francesca Valenti   +4 more
wiley   +1 more source

Current enteral feeding practices for premature infants in neonatal intensive care units in the Middle East and North Africa

JPGN Reports, EarlyView.
Abstract Objectives We aimed to gather insights from physicians regarding feeding practices for premature infants in the Middle East and North Africa. Methods An online survey was distributed among physicians who managed premature infants. Descriptive analyses were used to evaluate the responses.
Mohamed Hussein Metwally, Hisham Awad, Gamal Samy, Mariam Ayed, Jonathan Swanson, Abdulrahman Al‐Nemri, Mohamed Salah, Melinda Elliott, Sandra Sullivan, Ali Al‐Mudeer, Wael Bahbah   +10 more
wiley   +1 more source

Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries [PDF]

, 2011
The effects of the addition of cyclodextrins (CDs), β-CD, or HP-β-CD (1%), on the protection of antioxidant compounds of mandarin juices enriched with pomegranate extract and goji berries juice, was studied.
Calín Sánchez, Ángel, Carbonell Barrachina, Ángel Antonio, Gabaldón, José Antonio, Mercader Ros, María Teresa, Navarro, Patricia, Pérez López, Antonio José, San Nicolás, Tamara   +6 more
core   +1 more source

From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Alexandre MA Fonseca, Carlos A Pinto, Jorge A Saraiva, Armando JD Silvestre, Sílvia M Rocha   +4 more
wiley   +1 more source

Thermal inactivation of Byssochlamys nivea in pineapple nectar combined with preliminary high pressure treatments [PDF]

, 2010
Byssochlamys nivea is a thermal resistant filamentous fungi and potential micotoxin producer. Recent studies have verified the presence of ascospores of such microorganism in samples of pineapple nectars.
Calado, V., Ferreira, E. H. R., Massaguer, P. R., Mendo, S., Rosenthal, A., Saraiva, J.   +5 more
core   +1 more source

Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one Control (100% pork fat) and five treatments (G1:1, G1:2, G1:3, G1:4, and G1:5), in which 50% of the fat
Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Géssica Hollweg, Milena Padilha, Priscila Rossato Fracari, Sarita Correa Rosa, Alexandre José Cichoski, José Manuel Lorenzo, Paulo Ricardo de Matos, Márcio Vargas‐Ramella, Paulo Cezar Bastianello Campagnol   +10 more
wiley   +1 more source

The effect of citrus essential oil encapsulation on antioxidant capacity and bacterial growth in a milk matrix during storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The functionality of food can be improved by supplementing it with bioactive substances. However, the interactions between these substances and food components can compromise their functional efficacy. This study investigated the potential to reduce functional losses by encapsulating citrus essential oil (CEO) in zein particles (ZPs)
Feilong Yang, Vincenzo Fogliano, Ashkan Madadlou   +2 more
wiley   +1 more source